YOUR SOLIN GENERATED RECIPE
Grilled Salmon with Roasted Asparagus and Quinoa
This light yet satisfying lunch features a perfectly grilled salmon fillet served alongside tender roasted asparagus and a modest helping of fluffy quinoa, finished with a cool, tangy dollop of nonfat Greek yogurt for an extra protein boost.
INGREDIENTS
4 ounces Salmon Fillet
1/3 cup Cooked Quinoa
1 cup Asparagus (roasted)
1/4 cup Nonfat Greek Yogurt
PREPARATION
Preheat your grill to medium-high heat and your oven to 400°F for roasting the asparagus.
Season the 4-ounce salmon fillet with salt, pepper, and a squeeze of lemon juice. Set aside for a few minutes to absorb flavors.
Place asparagus spears on a baking tray lined with parchment paper. Drizzle with a little olive oil, season with salt and pepper, and toss to coat evenly.
Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly crispy at the tips.
While the asparagus roasts, grill the salmon for about 4-5 minutes per side, or until the flesh is opaque and flakes easily with a fork.
Warm the pre-cooked quinoa as needed (or reheat gently in the microwave) until just heated through.
Plate the grilled salmon alongside the roasted asparagus and a portion of quinoa. Top the salmon with a dollop of nonfat Greek yogurt for an extra boost of creaminess and protein.
Serve immediately and enjoy your nutritious, balanced lunch.